Directions

In a large skillet over medium heat, cook onions and mushrooms in butter until onions are tender. Reduce heat to low; stir in cream cheese and milk. Cook and stir until cheese is melted. Add ham, asparagus if desired and fettucini; heat through. Sprinkle with Parmesan cheese. Garnish with additional onions if desired.Yield: 4-6 servings.

Originally published as Creamy Ham Fettucini in Country Pork
1996, p50

In a large skillet over medium heat, cook onions and mushrooms in butter until onions are tender. Reduce heat to low; stir in cream cheese and milk. Cook and stir until cheese is melted. Add ham, asparagus if desired and fettucini; heat through. Sprinkle with Parmesan cheese. Garnish with additional onions if desired.Yield: 4-6 servings.

Originally published as Creamy Ham Fettucini in Country Pork
1996, p50

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TessaMB User ID: 608335049399

Reviewed Jul. 23, 2011

"A bit bland as is so I added some black pepper, paprika and a little sea salt. Still was missing something. Ill try cayanne next time."

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BarbaraJeanne User ID: 184373215589

Reviewed Jul. 30, 2010

"I was just recycling some left over ham when I found out we were having company for dinner. We are a family of 7 and company added another 5. I doubled this recipe and added a steaming platter of corn on the cob. I got compliments from everyone, even the children loved it."